Ingredients
- 3 cups Rice Krispies cereal
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for smoother chocolate)
Instructions
- Mix the Base:
In a large mixing bowl, combine the softened butter, peanut butter, powdered sugar, and vanilla extract. Stir until smooth and creamy. - Add the Crunch:
Fold in the Rice Krispies cereal, gently mixing until all the cereal is evenly coated. - Shape the Balls:
Scoop out portions of the mixture (about 1 to 1.5 tablespoons each) and roll into balls. Place them on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm. - Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate chips (and coconut oil if using) in 30-second intervals, stirring between each until smooth. - Dip and Set:
Using a fork or toothpick, dip each Rice Krispie ball into the melted chocolate, coating completely. Let excess chocolate drip off, then place back on the parchment. - Chill:
Refrigerate for another 20–30 minutes or until the chocolate is fully set. - Serve & Enjoy:
Store in an airtight container in the fridge and enjoy whenever you need a sweet treat!
Want a fun twist? Add crushed pretzels or mini marshmallows to the mix! Let me know if you’d like a no-peanut-butter version too.